This aromatic loaf scented with cinnamon, ginger, cardamom and clove is a delicious way to enjoy fresh in-season cherries.
Filling: In a small saucepan, combine cherries, sugar, lemon juice and corn starch; bring to a simmer over medium heat, stirring frequently until thickened, about 3 to 8 minutes. Stir in almond extract; transfer to a shallow bowl to cool.
Preheat oven to 325°F (160°C). Line a 9- x 5-inch (23 x 13 cm) loaf pan with parchment paper, leaving 1-inch (2.5 cm) extending over edges for handles. Set aside.
Loaf: In a medium bowl, whisk flour, baking powder, cinnamon, ginger, baking soda, salt, cardamom and cloves. In a large bowl, whisk eggs, sugar, oil and yogurt until smooth. Add dry ingredients and whisk until just combined.
Pour half of the batter into the prepared pan. Spoon half of cherry filling evenly over batter. Layer with remaining batter and cherry filling; sprinkle with sliced almonds. Bake for 55 to 60 minutes until a toothpick inserted into centre of loaf comes out clean.
Let cool for 10 minutes and remove the loaf to a cooling rack to cool completely.
Glaze: In a small bowl, whisk together icing sugar and milk. Drizzle glaze over cooled loaf and let set before slicing.
Tip: To speed up the recipe, skip a step by using ¾ cup (175 mL) cherry jam or pie filling instead of making the cherry filling from scratch.